Bisquick Blueberry Muffins

Skip a step and bake super moist & fluffy muffins in minutes with a simple secret ingredient! These Bisquick blueberry muffins are a delicious, easy breakfast or treat with minimal ingredients and maximum flavor.

My Favorite Muffin Shortcut

For those who share my love of homemade blueberry muffins but appreciate a clever shortcut, Bisquick is a game-changer! This pre-mixed blend of flour, baking soda, a touch of salt, and other essential ingredients allows you to skip several steps and get straight to the fun part: adding your own touch. For me, that touch absolutely must include buttermilk and sour cream, the secret to unbelievably rich and moist muffins that are never dry or dense. Every single bite is a pure treat!

Ingredients

Bisquick Mix – This makes your life so much easier! Most generic biscuit mix brands will yield the same results.

Buttermilk – In muffins, this makes the batter nice and thick, making the muffins puff up when baking. It will also make them more rich and moist.

Sour Cream – Makes your muffins super tender and adds a delicious, lightly tangy flavor that complements the blueberries.

Sugar – The perfect amount! You don’t need too much because the blueberries add a sweetness as well.

Melted Butter – This gives a softer, more tender muffin because the melted butter coats each flour particle, preventing them from fully hydrating and forming gluten.

Vanilla Extract – A splash of vanilla extract adds a great aromatic, sweet flavor.

Salt – Just a pinch!

Large Egg – Holds everything together.

Frozen Blueberries – You can use fresh or frozen, but if you use fresh, be sure to coat them in flour to keep the blueberries from falling to the bottom.

How to Make Bisquick Muffins

1. Prepare. Preheat oven to 425℉. Line a muffin tin with liners and set aside.
2. Wet Ingredients. Whisk together the buttermilk, sour cream, sugar, melted butter, vanilla, salt, and egg until well combined.
3. Dry Ingredients. Stir in the Bisquick mix until just combined. Do not over mix—some lumps are fine! Over mixing can cause a dense muffin.
4. Blueberries. Gently fold in frozen blueberries. Do this straight from the freezer to keep the blueberries from bleeding into the batter.
5. Pour Batter. Divide the batter evenly between 10-12 muffin cups, filling each a little more than ¾ full.
6. Bake. Bake for 5-7 minutes at 425℉ then reduce heat to 350℉ for an additional 12–15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

No Bisquick? No Problem!

Bisquick is the quick and easy option but you can also make your own, from scratch! To make homemade Bisquick, I simply whisk together 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and then cut in 2 tablespoons cold butter. Use this mixture in place of the Bisquick in the recipe at a 1:1 ratio.

Tips for Making Blueberry Muffins With Bisquick Mix

Keep frozen blueberries frozen. If using fresh, rinse and freeze or toss lightly in flour.

You can also use full fat Greek yogurt instead of sour cream.

Don’t over mix the batter, this causes a dense muffin.

Use paper muffin liners to make your life easier.

Fill a little more than ¾ full.